for 1 bread

Dough

500 g	wholemeal flour
500 g	white flour
300 g	mealy potatoes, finely grated
1 parcel	dry yeast (approx. 7 g)
3 tsp	salt
9 dl	water

Focaccia

½ tbsp

olive oil

Potatoes

150 g	mealy potatoes, thinly sliced
150 g	sweet potatoes, thinly sliced
½ bunch	thyme, leaves torn off
½ tsp	sea salt
2 tbsp	olive oil

How it's done

Dough

Mix the flour, potatoes, yeast and salt in the food processor bowl. Pour in the water, knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

Focaccia

Place the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers, cover and leave to rise for approx. 30 mins.

Potatoes

Spread the potato slices on top of the focaccia, sprinkle with thyme and fleur de sel, drizzle with oil.

Bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly on a cooling rack.

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